15 Butternut Squash Recipes (2024)

FAQs

How many cups does 1 butternut squash make? ›

Butternut squash – Depending on the size, whole butternut squash can yield between 1 ½ cups for a small squash to 3 cups or so for a medium to a larger one. Take this into account when choosing a butternut squash for your recipe.

One 1 1/2 pound butternut squash will yield approximately 4 cups of 1/2-inch cubed squash.

Assuming that each portion is about 4 ounces (4 oz of squash per person), you will need about 5 lbs of squash. If you want there to be leftovers or you think folks will eat more than 4 ounces each (maybe some of your guests have bigger appetites), you will want to cook more than just 5 lbs.

HELPFUL TIP: You can get about 4 cups of cubed butternut squash from 1 (2-pound) squash. Use a heavy vegetable peeler to peel the squash and then remove the pulp and seeds before chopping into cubes.

A small butternut squash (1.5 lbs.) will yield about 2 cups of cubed butternut squash, while a larger size (3 lbs.) will yield closer to 4 cups.

2 pounds of butternut squash will yield approximately 5-6 cups of butternut squash cubes. To store: place butternut squash cubes in an airtight bag or container and store in the refrigerator for up to 3-5 days.

The same 1½ reduction occurs during the cooking process; 2 cups raw slices would shrink to 1 cup cooked yellow squash on your plate. Or, either 1 medium straightneck or crookneck squash would yield about ¾ cup of cooked squash. Yellow crookneck and straightneck squash is related to pumpkins, cucumbers and melons.

1.5 - 3 lbs Winter Squash Acorn Each (average) 1.5 - 2 lbs. Butternut Each (average) 2 to 5 lbs. Hubbard Each (average) 4 to 7 lbs.

When taken by mouth: Butternut is POSSIBLY SAFE for most people, but it can cause diarrhea and irritation of the stomach and intestines. Pregnancy and breast-feeding: It's LIKELY UNSAFE to use butternut in large amounts if you are pregnant or breast-feeding. It might stimulate the bowels too much.

Is butternut squash a super food? ›

Butternut squash is regarded as a superfood for its ability to boost immunity, support eye health, aid digestion and enhance cognitive function. It's a true nutritional powerhouse packed with essential vitamins, minerals, fiber and antioxidants.

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E. On the other hand, the sweet potato, however, provides more fiber and protein.

Summary. Butternut squash is a low-fat, lower-calorie source of carbohydrates with plenty of filling fiber. Butternut squash is an excellent source of vitamin A and C and contains thiamin, niacin, and folate.

The same 1½ reduction occurs during the cooking process; 2 cups raw slices would shrink to 1 cup cooked yellow squash on your plate. Or, either 1 medium straightneck or crookneck squash would yield about ¾ cup of cooked squash.

Butternut squash is a medium-sized winter squash that usually ranges in size from about 3 to 5 pounds.

According to the United States Department of Agriculture (USDA) National Nutrient Database, one cup of cooked, cubed butternut squash, containing around 205 grams, contains: 82 calories. 1.8 grams (g) of protein.